Whole Banana Blondies
These Whole Banana Blondies are the perfect way to use up ripe bananas - peel and all! With the added sweetness of white chocolate and warm caramel sauce, these blondie brownies are a baked treat sure to satisfy the whole family's dessert cravings
Ingredients
- 3 small ripe bananas
- 180 grams unsalted butter, coarsely chopped
- 180 grams white chocolate, coarsely chopped
- 3/4 cup almond meal
- 3 eggs, lightly whisked
- 1/2 cup caramel sauce, warmed
- 1 cup caster sugar
- 3/4 cup plain flour
- 1/2 cup self raising flour
- 3 small ripe bananas
- 180 grams unsalted butter, coarsely chopped
- 180 grams white chocolate, coarsely chopped
- 3/4 cup almond meal
- 3 eggs, lightly whisked
- 1/2 cup caramel sauce, warmed
- 1 cup caster sugar
- 3/4 cup plain flour
- 1/2 cup self raising flour
- Step 1 of 8Preheat an oven to 180°C (160°C fan-forced). Grease and line a 24cm (base) square cake pan with baking paper, extending paper 2cm above the edge of the pan.
- Step 2 of 8Coarsely chop 2 unpeeled bananas. Peel remaining banana, reserving peel. Place the chopped unpeeled banana and reserved peel in a food processor. Process until almost smooth.
- Step 3 of 8Cut remaining banana lengthways into 4 thin slices.
- Step 4 of 8Place butter, sugar and 180g chocolate in a heavy-based saucepan and stir over low heat for 3 minutes or until melted and combined.
- Step 5 of 8Remove from heat. Cool slightly.
- Step 6 of 8Add banana purée, flours, almond meal and egg. Mix well.
- Step 7 of 8Spoon banana mixture into prepared pan. Arrange banana slices, cut-side up, over top. Bake for 1 hour or until golden brown and a skewer inserted at the centre comes out almost clean. (It should still be slightly fudgy.)
- Step 8 of 8Remove from the oven and cool completely in the pan. Brush top of blondie with a little caramel sauce. Cut into pieces and serve with remaining caramel sauce.
Method
- Step 1 of 8Preheat an oven to 180°C (160°C fan-forced). Grease and line a 24cm (base) square cake pan with baking paper, extending paper 2cm above the edge of the pan.
- Step 2 of 8Coarsely chop 2 unpeeled bananas. Peel remaining banana, reserving peel. Place the chopped unpeeled banana and reserved peel in a food processor. Process until almost smooth.
- Step 3 of 8Cut remaining banana lengthways into 4 thin slices.
- Step 4 of 8Place butter, sugar and 180g chocolate in a heavy-based saucepan and stir over low heat for 3 minutes or until melted and combined.
- Step 5 of 8Remove from heat. Cool slightly.
- Step 6 of 8Add banana purée, flours, almond meal and egg. Mix well.
- Step 7 of 8Spoon banana mixture into prepared pan. Arrange banana slices, cut-side up, over top. Bake for 1 hour or until golden brown and a skewer inserted at the centre comes out almost clean. (It should still be slightly fudgy.)
- Step 8 of 8Remove from the oven and cool completely in the pan. Brush top of blondie with a little caramel sauce. Cut into pieces and serve with remaining caramel sauce.
Nutrition per serving
2027 Kilojoules
Protein7 grams
Fat26 grams
Carbs56 grams
Sugars45 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Preheat an oven to 180°C (160°C fan-forced). Grease and line a 24cm (base) square cake pan with baking paper, extending paper 2cm above the edge of the pan.
- Step 2 of 8Coarsely chop 2 unpeeled bananas. Peel remaining banana, reserving peel. Place the chopped unpeeled banana and reserved peel in a food processor. Process until almost smooth.
- Step 3 of 8Cut remaining banana lengthways into 4 thin slices.
- Step 4 of 8Place butter, sugar and 180g chocolate in a heavy-based saucepan and stir over low heat for 3 minutes or until melted and combined.
- Step 5 of 8Remove from heat. Cool slightly.
- Step 6 of 8Add banana purée, flours, almond meal and egg. Mix well.
- Step 7 of 8Spoon banana mixture into prepared pan. Arrange banana slices, cut-side up, over top. Bake for 1 hour or until golden brown and a skewer inserted at the centre comes out almost clean. (It should still be slightly fudgy.)
- Step 8 of 8Remove from the oven and cool completely in the pan. Brush top of blondie with a little caramel sauce. Cut into pieces and serve with remaining caramel sauce.